Gutsch’s Linguine and Clams

As the New Year begins, so do New Years resolutions. Some of them we keep, some of them we don’t, but one of them we universally all decide is to eat healthier and shed a few pounds from all the holiday gatherings and fat-laden food. So, back to reality it is. Starting today. Holiday over. Back to work. Back to the gym. A pledge to living healthier, eating healthier and cooking healthier. A fresh start for the New Year. For my last hoorah, my Mom and I decided to make one last supper before the regimen begins: Gutsch’s Linguine and Clams. Who is Gutsch you might ask? He was a newscaster up in Rochester, New York and his amazing recipe became famous once it was published it in the newspaper about 25 years ago. Since then, it’s been a family favorite and a dish we make every year when I come home to visit the family.

Bacon. Butter. Garlic. Black Olives. Parsley. Clams. Pasta. Delicious melt-in-your-mouth flavor and OMG – so not a diet friendly dish. But you know what? You might as well enjoy your Last Supper and go all out, so that I did. And I enjoyed every last bite of it. Now, back to the New Year’s resolutions.

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Gutsch’s Linguine and Clams

Yield: 2-4 servings,

Ingredients

1. 4-5 slices of bacon, cut ¼” strips
   

2. 1/8 cup sliced green onions
   

3. 1 clove garlic, minced
   

4. 3 tablespoons butter
   

5. 1 - 6.5 ounce can chopped clams (or baby whole clams)
   

6. ¼ c. sliced black olives
   

7. 1/8 c. snipped parsley
   

8. 1/16 teaspoons black pepper
   

9. 6 ounces linguine pasta

Instructions

1. Cook bacon in a large skillet until crisp and drain, reserving 1/8 c. drippings in the skillet. Set bacon aside.
   

2. Cook onion and garlic in drippings until tender, not brown. Stir in butter until melted**. Drain clams, reserving liquid.
   

3. Add clams, bacon, olives, parsley and black pepper and stir together.
   

4. Add half of the reserved clam liquid, heat through and keep hot over low heat**. Meanwhile, cook linguine and drain. Mix together with the clam mixture in the pan and place in a warm serving bowl. Top the pasta additional parsley and freshly cracked black pepper for garnish.
   

5. Serve this dish with a green salad, crisp white wine and some crusty Italian bread. Delish!!
   

6. **You can also throw a little white wine in with the clam liquid and let it simmer down and substitute olive oil for the butter if desired.

3.1https://www.theartfulgourmet.com/2015/01/gutschs-linguine-clams/

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